ReviewFrontiers in microbiology2022
Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products.
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 24 citations in OpenAlex.
- Zataria multiflora leaf powder in broiler diets: Effects on growth performance and meat quality traits.Poultry science · 2026Article
- Evaluation of Catfish Skin Gelatin-Based Edible Antimicrobial Coating with Lactic Acid and Potassium Sorbate on the Shelf Life and Quality of Fresh Catfish Fillets.Gels (Basel, Switzerland) · 2026Article
- Plant Essential Oils Inhibit Growth and Histamine Production ofFoods (Basel, Switzerland) · 2026Article
- Synergistic Antimicrobial Activity ofMicroorganisms · 2026Article
- Coordination-Driven Nanoarchitectures for Smart Packaging Strategies in Poultry Preservation.Research (Washington, D.C.) · 2026Review
- Bioactive chitosan packaging films with encapsulated beet leaf extract for preserving chicken fillets.Food chemistry: X · 2025Article
- Heterofermentative Lactic Acid Bacteria Enhance the Aerobic Stability of Sweet Sorghum Silage.Microbial biotechnology · 2025Article
- Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck.Food chemistry: X · 2025Article
- Isolation, identification, and characterization of a marineFrontiers in microbiology · 2025Article
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.Foods (Basel, Switzerland) · 2023Article
- Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry.Foods (Basel, Switzerland) · 2023Article
- Article
Corrections and comments
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Authors and funding
4 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.
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